Free Chinese Recipes

Ingredients

• 225 g (1/2 lb) breast of chicken
• 2 egg-whites
• 30 ml (2 tablespoons) corn flour
• 250 ml (1/2 Pint) stock
• 2 slices root ginger
• small chicken stock cube
• 60 ml (4 tablespoons) dry sherry
• 225 g (1/2 lb) pork sweetbreads
• 45 ml (3 tablespoons) lard (use oil if not available)
• 60 ml (2 tablespoons) minced ham

Serve 6-8

** Free Chinese Recipes **

Method:

1. Chop and finely mince the chicken. Beat the egg-whites with the corn flour, 30 ml (2 tablespoons) stock and the salt, using a rotary beater, until almost stiff.

2. Heat the stock with the ginger, stock cube and sherry, and leave it to simmer for 5 minutes. Add the sweetbreads, and leave to cook for 8 minutes. Remove the sweetbreads, and cut them into longish julienne strips, about as thick as a chopstick.

3. Heat 30 ml (2 tablespoons) lard in a large frying pan. Add the beaten chicken Fu-yung, and turn it in the hot fat over a medium heat for 2-3 minutes. Scoop out half the fu-yung and place it at the bottom of a deep-sided serving dish. Add the remaining lard and sweetbread to mix with the Fu-yung in the pan.

4. Turn and stir for a couple of minutes. Spread the sweetbread together with the balance of the Fu-yung, on top of that already in the serving dish. Sprinkle the top of the dish with minced ham.